Even though I am a huge fan of fish, I have to confess that my favorite type of fish is fried fish. In all honesty, they are not too fishy and have a crunchy and peppery texture. This site has a lot of different recipes for fish, and this is the one that I have added to the collection. Because I adore them so much, I am unable to create them in a different way every time.
How do I clean fish?
One of the reasons many avoid fish at home is because of the fishy smell. The fish you buy from a fish market has already been out of water for several hours after being caught. Even if the fish is sold as fresh, it has a fishy smell that you would want to remove before frying or cooking. I will suggest some tips to reduce the fishy smell.
When you get the fish home, you have to clean it again. In a large bowl, add the fish slices, wash each piece well with water, and remove any unwanted remains (scales and bones) from the fish.
There are a few ingredients easily available in the kitchen that you can add to reduce the fishy smell.
Ingredients to Fry Fish
Fish: The taste depends on the selection of the fish. But with fish, it is even more important. Ginger-garlic paste: I will recommend using freshly ground paste. Or, you can use ready-made paste.
Red chili powder: Customize as per your spice preference. While making it for kids, you can add Kashmiri red chili powder, which adds color but not spice.
2 tsp. Kashmiri-mixed chili powder
1 tsp. Turmeric powder
1/2 tsp. Coriander powder
Garam masala or fish masala (optional)
2 tablespoons. Lemon juice or grape seed vinegar: It helps to get rid of the fish smell. Also, it is a flavor enhancer, making the fish taste far tastier.
Salt to taste (required amount of salt)
Curry leaves: It is one of the best herbs to go with fish.
Oil: In this recipe, oil is added to the marinade and used to fry the fish.
The purpose of adding oil to the marinade is to add moisture to the meat.
Using spice, I’m going to share a recipe for fish fry with you today. An extremely fundamental spice blend is included in every Indian dish. If you look in your pantry cupboard, you will find all the spice mix you need for frying the fish.
You can fry the fish in one of three different ways.
When pan-frying, use the appropriate amount of oil.
The shallow fry is not only a recipe that I use regularly when I cook fish fry, but it is also a recipe that I do not use very often.
The deep fry is a type of fry fish. Use a non-stick pan.
Even though this fish fry uses traditional Indian spices, the flavors and aromas that the ingredients themselves impart are what really set it apart from other dishes.
The fish should first be marinated in a spicy handmade masala paste for thirty to sixty minutes, or for a couple of hours, and then allowed to rest. You may marinate the meat for five to ten minutes if you are pressed for time, or you can fry it right away. Just marinate the meat well.
As a result of the marinating process, all of the flavors of lemon juice, red chili powder, and coriander powder are able to seep deeper into the flesh of the fish. The inclusion of protein-dissolving enzymes in the marinade helps to tenderize the meat. Next, cook the fish until it reaches a golden brown color using any one of the three methods.
Your meal will be transformed into a mouthwatering experience with this fry fish, which features a spicy and juicy masala on the exterior and a slightly tangy and soft flesh on the interior.
On any day of the week, these spicy fried fish pieces are served as a side dish with freshly cooked basmati rice or rice of your choice.
How do I freeze fresh fish?
The fish should be marinated, and the steaks should be placed in a container that is airtight. They are able to be frozen for up to 30 days.
When you are ready to prepare the fish, remove the necessary quantity of pieces from the freezer and set them on the counter in the kitchen to thaw. Before beginning to cook them, make sure that they are at room temperature.
Chutney
10 small to medium tomatoes( liquidize or grate)
1 large onion
5 green chillies
Salt
Oil (I used the same oil I fried the fish in)
1 tsp. sugar
Method
Fry onions in oil; add tomatoes, green chilies, and salt.
Allow chutney to cook until almost done, then add fried fish and all to cook till chutney is fully cooked. After you turn off the heat, add a sprinkle of coriander leaves.
Why you must make this delicious dish?
Effortless recipe
Quick and super easy to make.
Restaurant-style.
Minimal ingredients.
Freeze friendly.
No grinding or special masala is needed.
Simple cooking techniques.
It looks exquisite and sparkles a little brighter on the dining table.
A perfect dish to entertain guests.
Apart from deliciousness, fish is known for its abundance of healthy benefits: it is a rich source of omega-3 fatty acids important for the body and brain, a good source of vitamins and minerals, and it lowers the risk of heart attacks.
Do not overcrowd the frying pan
Fry the fish over medium heat.
Retain the moist texture of the fish. Fry the fish for 3–5 minutes on each side. I cannot recommend a precise time to cook the fish, as it depends on the thickness of the fish steaks and the flame.
After adding the fish, wait until the bottom side cooks well and becomes crispy before flipping to the other side. When the bottom side cooks well, you can easily slip under the fish and release it from the pan with minimal sticking. This step prevents the fish from breaking.
Do not keep flipping the fish. To check if a fish is cooked, prick it with a fork. The fork should easily get in.
What goes good with fried fish?
You can serve fried fish as an appetizer or snack with freshly fried chips, onion slices, and lemon wedges.
It is the best side dish with rice and dal.
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Cooking with Shams
Prepare this delicious recipe and use all the spices according to the amount of fish.
Please try and leave a comment.